I’m not sure if you are like me but, as soon as I feel our weather coming to the end of a season, my thoughts jump to the upcoming season & all the food & special entertaining that we will be doing. With this in mind, I am feeling that summer is quickly waning here on the West Coast & Fall is just days away. A part of Fall that I love is Thanksgiving and spending some special time with family. Whether enjoyed as a side dish to complement the main course or as a vegetarian option for the Thanksgiving table, this roasted fall vegetables recipe is sure to be a hit among your family and guests. Its vibrant colors and harmonious blend of flavors make it a delightful addition to the festive meal.
Roasted Balsamic Glazed Fall Vegetables
- 1 medium butternut squash, peeled, seeded, and cut into 1-inch cubes
- 3 large carrots, peeled and sliced diagonally into 1/2-inch thick pieces
- 2 large parsnips, peeled and sliced diagonally into 1/2-inch thick pieces
- 1 beet cut in wedges
- 1/2 red onion, peeled and cut into wedges
- 2 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
- 3 tablespoons balsamic vinegar
- 2 tablespoons pure maple syrup
- 1 tablespoon fresh rosemary leaves, chopped
- 1 tablespoon fresh thyme leaves, chopped
- Optional: 1/2 cup pecans or walnuts, roughly chopped
- Preheat the oven to 400°F (200°C).
- In a large mixing bowl, combine the butternut squash, carrots, parsnips, and red onion wedges.
- Drizzle the olive oil over the vegetables and toss gently to coat. Season with salt and freshly ground black pepper to taste.
- Spread the vegetables evenly on a large baking sheet, making sure they are in a single layer to allow even roasting.
- Roast the vegetables in the preheated oven for about 25-30 minutes or until they are tender and lightly browned. Be sure to stir the vegetables halfway through the roasting time for even cooking.
- While the vegetables are roasting, prepare the balsamic glaze. In a small saucepan, combine the balsamic vinegar and maple syrup. Bring the mixture to a gentle simmer over medium heat.
- Reduce the heat to low and continue to simmer for about 5-7 minutes, stirring occasionally, until the glaze has thickened slightly.
- Once the vegetables are done roasting, remove them from the oven and transfer them to a serving dish.
- Drizzle the balsamic glaze over the roasted vegetables, using a spoon to ensure even distribution.
- Sprinkle the chopped rosemary and thyme over the vegetables, and if desired, add the chopped pecans or walnuts for an extra crunch and nutty flavor.
- Gently toss the vegetables to coat them in the balsamic glaze and herbs.
- Serve the roasted balsamic glazed fall vegetables as a flavorful and colorful side dish for your Thanksgiving feast. Enjoy the combination of sweet and savory flavors that perfectly capture the essence of the fall season.